n. [ F. boucan. See Buccaneer. ] 1. A wooden frame or grid for roasting, smoking, or drying meat over fire. [ Webster 1913 Suppl. ]

2. A place where meat is smoked. [ Webster 1913 Suppl. ]

3. Buccaned meat. [ Webster 1913 Suppl. ]

v. t. [ F. boucaner. See Buccaneer. ] To expose (meat) in strips to fire and smoke upon a buccan. [ Webster 1913 Suppl. ]

n. [ F. boucanier, fr. boucaner to smoke or broil meat and fish, to hunt wild beasts for their skins, boucan a smoking place for meat or fish, gridiron for smoking: a word of American origin. ] A robber upon the sea; a pirate; -- a term applied especially to the piratical adventurers who made depredations on the Spaniards in America in the 17th and 18th centuries. [ Written also bucanier. ] [ 1913 Webster ]

☞ Primarily, one who dries and smokes flesh or fish after the manner of the Indians. The name was first given to the French settlers in Haiti or Hispaniola, whose business was to hunt wild cattle and swine. [ 1913 Webster ]

v. i. To act the part of a buccaneer; to live as a piratical adventurer or sea robber. [ 1913 Webster ]

a. Like a buccaneer; piratical. [ 1913 Webster ]